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06-04-2011, 09:32 AM
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#1 |
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On the road to being a farker
  Join Date: 05-29-10
Location: Midlothian, VA
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High heat brisket on WSM . . . need help
Ok Brethren, I need a little help on my second brisket (first didn't turn out so well). I went to Sam's Club early this morning and decided I wanted to try a high heat brisket today. All they had were Choice Angus flats, so I picked up a 7 pounder. I really want this one to be a success, so if any of you could offer any tips or direct me to an older post that might help me out, I'd really appreciate it. Thanks!
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Lang 60 Original Primo Oval XL 18.5" WSM 22.5" OTG |
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06-04-2011, 10:01 AM
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#2 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I've only done high heat packers on my WSM, not flats, so I can't offer much advice in that area. I did post a guide on using a WSM for a high heat smoker here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=99787 The ultimate brisket thread was put together by Barbefunkoramaquel, which will take a while to go through but you'll learn everything you ever wanted to know about brisket: http://www.bbq-brethren.com/forum/sh...d.php?t=102415
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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